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Spicy Chicken With Carrot and Herb Salad

Created by ImPat on November 13, 2014

Step 1: Cook the rice in a small saucepan of boiling water following packet directions and set aside for 15 minutes to cool.
Step 2: Preheat a barbecue grill to medium high.
Step 3: Put the ground coriander, cinnamon, turmeric and cumin in a medium shallow dish and add the chicken and turn to coat.
Step 4: Spray each side of chicken fillets with cooking spray and put on the barbecue grill and reduce the heat to medium and cook on each side for 5 to 6 minutes or until cooked through and transfer to a plate and cover loosely with foil and set aside for 2 to 3 minutes to rest.
Step 5: CARROT AND HERB SALAD - put the cooled rice, carrot, coriander, mint, beans and spring onion in a medium bowl.
Step 6: Add the orange juice and season with pepper and toss to combine.
Step 7: Slice the chicken and divide between plates and top with the yoghurt and serve with the salad, spinach and lemon wedges.